Methi - Mooli Rotis / Fenugreek Greens - Black Radish Flatbread

For the past few weeks, my daughter's favorite lunch box item has been 'colorful rotis'. I am trying to keep them interesting and nutritional as well since lunch box is being brought home empty. Touch wood. I however don't know how long this 'favorite' is going to last. I am trying to sneak in vegetables in the dough itself since she goes 'I need plain rotis and no koora' (no subzi). It was methi -mooli turn today. I had bought some black radishes last week and used one of those. White / pink radish or daikon can be substituted for the black radish. Even with a cup of plain yogurt, these rotis make a complete meal.

Ingredients for 10 rotis:
2 cups atta + some extra for dusting*
1 cup washed and coarsely chopped methi / fenugreek greens
1/2 cup peeled and grated radish
1/2 tsp Chili powder (optional. Or substitute finely chopped / paste of green chillies & ginger)
1/2 tsp turmeric powder
1 tsp cumin seeds
Salt to taste
Milk / water as needed to make a firm dough (I used 3/4 cup fat free milk)
A few Tbsp oil to make rotis
* Whole wheat flour sold at Indian grocers

Preparing the dough:
Combine the atta, salt, chili powder, turmeric powder and cumin seeds in a mixing bowl. Mix in the methi leaves and grated mooli / radish. Gradually add the milk / water as needed to form a firm but pliable dough. Allow it to rest for a couple of hours. If rotis are not being made at this point, the dough can be refrigerated for 2 -3 days. When it need to be used, place it covered in a microwave for about 15 - 20 seconds and it would be ready.

Making rotis:
* Pinch a lime sized portion of the dough. Flatten it into a disc and roll it into a thin circle using a rolling pin. Use some atta for dusting, if needed. 
* Heat a tawa / shallow pan. Place the rolled out roti on the pan. Cook till both sides are done, adding 1/2 tsp of oil along the edges and flipping in between.
* Repeat with the remaining dough. Simultaneously the dough can be rolled out and toasted at the same time.

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